Chickpea and courgette patties

I love this great recipe which is really filling and tastes so delicious. It’s full of fresh and nutritious ingredients. I love chickpeas and I wanted to combine them with a vegetable that is currently in season. I think courgette goes really well with the chickpeas. In my experience smaller courgettes taste a lot better than large sized courgettes and this is the reason for specifying the size below.

Add the chickpeas and potato into a bowl. With a clean hand, clench a fist and use your knuckles to mash the mixture until soft. The mixture won’t be of a smooth consistency and will have chunky bits (just how I like it!). If you prefer a smooth mixture then you could use a food processor.

Grate the courgettes while still whole. Use kitchen paper to remove any excess fluid from the grated courgette then add to the chick pea and potato mixture.

Divide the mixture into 6 equal portions. Using dry clean hands roll each into a ball then press into flat patties. Set the patties aside.

Heat about 100ml of the oil in a medium size frying pan over a medium heat

I don’t like to use egg in my recipe and so the patties are delicate to handle. I find dusting them with a bit of flour both sides immediately before frying keeps them fairly intact. Shallow fry the patties for about 4 minutes each side on a medium heat. I normally fry 3 patties at a time and change the oil in between. Use kitchen paper to wipe the pan clean before adding the new oil.

How I serve the pattiesWarm brown pitta bread in the toaster on a low setting so the pitta bread doesn’t dry out. Turn it round at the end to ensure the top end is also warmed.Cut open the pitta bread on one side and stuff it with a patty. Add a dollop or two of raita and enjoy!